ANTIOXIDANT PROPERTIES OF THE AYURVEDIC FORMULATION TRIPHALA AND ITS CONSTITUENTS

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Abstract
The in vitro antioxidant potential of Triphala and its constituents was tested with the following systems: radical scavenging activity measured by DPPH reduction, and superoxide radical and peroxy radical scavenging properties measured by riboflavin/light/NBT reduction and linoleic acid peroxidation, respectively. Alcohol extracts of Triphala and its constituents were studied comparatively and found to be strong anti-oxidants. Triphala was also effective in preventing superoxide-induced haemolysis of red blood cells. The extracts also prevented lipid peroxidation induced by Fe3+/ADP/Ascorbate system in rat liver mitochondria. The major phenolic compounds of the alcohol extracts were confirmed as tannins.